Sausage and Tortellini Soup

This phenomenal soup recipe gives your mouth an exquisite variety of textures and flavors.  Cheese tortellini is added to a delicate beef consommé.  A blend of veggies, herbs and spices only add to the mouth-watering appeal of this dish.  Once you add the Johnsonville Smoked Sausage, this soup goes from heavenly to absolutely divine.

Yield: 6
Recipe from Johnsonville Sausage

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 package (13.5 ounces) Johnsonville Three Cheese Sausage or Smoked Sausage
  • 1 medium onion, chopped
  • 1 cup diced carrots
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes
  • 3 cans (10.5 ounces, each) beef consommé
  • 1 1/2 cups water
  • 3 teaspoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 medium zucchini, diced
  • 1 package (9 ounces) refrigerated cheese tortellini
  • Grated Parmesan cheese

Preparation

  1. On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.  In a soup kettle or Dutch oven, sauté onions, carrots and garlic in oil until tender, about 5 minutes.  Add sausage, cook and stir for 2 minutes.  Stir in tomatoes, consommé, water, parsley, basil and bay leaf.  Bring to a boil; reduce heat.  Cover and simmer for 20 minutes.  Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.  Discard bay leaf.  Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.
  2.  
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